A savory and aromatic blend of simmered potatoes, peas, and paneer cheese. Use it as a side to your favorite Indian dish or serve it as the main course in an exotic vegetarian meal.

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place garlic and ginger in a blender or food processor; puree until smooth.

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  • Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.

  • Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick, add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.

  • Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.

  • Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.

Tips

Cook's Notes:

There is no easy substitute for paneer cheese. Paneer is a dense cheese with a subtle flavor and a unique texture. If it cannot be found, try to pick up a package of firm Mexican queso blanco. Otherwise, omit the cheese to make aloo matar, or potatoes and peas.

If green cardamom pods are not available, then add ½ teaspoon cardamom powder during the final cooking phase.

If kasoori methi (dried fenugreek leaves) cannot be found, then omit it entirely.

Nutrition Facts

291 calories; protein 11.4g; carbohydrates 28.3g; fat 16g; cholesterol 23.8mg; sodium 1192.6mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2014
This recipe was amazing! The spice mixture is phenomenal. I made minor changes. Specifically I cut the amount of oil/butter in half I used ground cardamom (following the cook's footnote) and I removed the bay leaf and cinnamon stick before blending. I still have leftovers in the refrigerator but I am already thinking about when I can make this again! Thank you so much for posting! Read More
(4)

Most helpful critical review

Rating: 1 stars
01/17/2018
Talk about burn a tongue with chilly and undercooked potatoes. Read More
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/16/2014
This recipe was amazing! The spice mixture is phenomenal. I made minor changes. Specifically I cut the amount of oil/butter in half I used ground cardamom (following the cook's footnote) and I removed the bay leaf and cinnamon stick before blending. I still have leftovers in the refrigerator but I am already thinking about when I can make this again! Thank you so much for posting! Read More
(4)
Rating: 4 stars
01/04/2016
Tasted very good. Recommend that you boil the potatoes before adding to the pot. Also I used an immersion blender to purée the sauce. I also substituted a few powdered spices for the fresh. I did make a special trip to a local Indian grocer for the Paneer. Read More
(1)
Rating: 5 stars
09/01/2016
Excellent recipe. I usually have all of the ingredients in the house so I make this on days when I am low on groceries. I have made homemade paneer which elevates this dish to 5 stars easily but even with frozen store-bought paneer it is still an elegant delicious dish. Read More
(1)
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Rating: 5 stars
03/11/2016
I have made this 3 times now and it is one of my all time favorite dishes!! It is a flavor explosion fresh and authentic. I pull the bay leaves and cinnamon stick before processing the sauce; the cloves pepper cardamom and coriander grind up fine and I wouldn't want to miss the extra bold spices. Read More
(1)
Rating: 4 stars
07/22/2018
Processed the sauce for nearly ten minutes and the spices would not grind up in my food processor. What I ll probably do next time is leave out the bay leaves and dry roast the rest of spices in a pan let cool and grind up in my spice grinder then add bay leaves while cooking. Read More
Rating: 4 stars
01/17/2018
Really good recipe moderately spicy. I only had small russet potatoes so I used three which was too much. I probably added the full 1/2 cup water. I will use less potato next time and also boil or parboil them before adding to the sauce (I used a wide pan so the sauce was too shallow to cover the potatoes). Potato issues aside this made a tasty vegetarian meal with basmati rice and gobi stuffed parathas. Also I used clarified butter (ghee). Read More
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Rating: 1 stars
01/17/2018
Talk about burn a tongue with chilly and undercooked potatoes. Read More
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